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Main Course

Christmas-Rum Cake

Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.

Ingredientsfor 6 servings

1 cup All purpose flour Maida
1 tsp Baking powder
1/4 tsp Cinnamon powder (Karugapatta)
1/4 tsp Nutmeg powder Jathikka
1/4 tsp Cloves powder (Grambu)
1/4 tsp Dry Ginger powder
1/4 Pound Raisins Onakka munthiri
1/4 Pound Dates Eentha pazham
1/4 cup Candied fruits, Orange and Lemon peel
1/4 cup Plum, Cherry, Cranberry, other dried fruits
1/4 cup Gold Rum
1/2 cup Cashewnuts — chopped
1/4 Pound Butter
1 cup Sugar
1/4 cup Sugar To make caramelized sugar
3 nos Eggs
1 tsp Salt
1 tsp Vanilla essence
1/4 tsp Almond essence Badam
1/4 tsp Caraway seeds

Preparation

Step 1
Slice the dried fruits and coat them with 2 tbsp of flour.
Step 2
Mix the fruits with rum and keep this closed at room temperature for one day.
Step 3
Chop cashews and smear them with almond essence and keep them also closed for one day.
Step 4
Next day,sieve flour, baking powder, cinnamon powder, nutmeg powder, cloves powder and dry ginger powder together 2-3 times.
Step 5
Add fruits, nuts, caraway seeds to the flour and Stir everything together thoroughly.
Step 6
Caramalize sugar in a heavy bottom pan and allow it to cool.
Step 7
Whisk the butter and add sugar and whisk well, until it is creamy.
Step 8
Separate eggs to whites and yolk.
Step 9
Add the yolks to 7 and whisk well.
Step 10
Add flour,a little a time,to the whisked batter and mix thoroughly.
Step 11
Add caramalized sugar to this and mix thoroughly again.
Step 12
Whisk whites of eggs with vanilla and salt.
Step 13
Pour this to the batter.
Step 14
Grease a pan and line with parchment paper.
Step 15
Pour batter till half the pan and bake in a preheated oven at 350F for 1 - 11/2 hours. (please check for doneness after 40-45 minutes.cooking time depends on the oven used and the depth of the pan.).
Step 16
Remove the cake from the oven and place it on a cooling rack.
Step 17
When cool, smear with 2 tsp of rum.
Step 18
Cover the cake completely first with wax paper and then with aluminum foil.
Step 19
Keep in the refrigerator.
Step 20
Use after one week.
Step 21
Makes 1 loaf of cake.
Step 22
Notes: ===== The original recipe belongs to some great grandmother who must have invented this Cake.I added my slight variations only. Please use only a little almond essence just to smear the cashews. I get very dark colour by caramelizing sugar.It has a dark coffee brown colour.You can also add brown sugar instead of ordinary sugar,but maybe you need to add a little more to get enough sweetness.Here is how to caramelize sugar: Use a heavy-bottom,white enameled/steel pot or saucepan with a handle. Place 1 cup sugar(distribute sugar in pan,not heaped) in the pot and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don¦t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice. Within 7 -10 minutes, a cherry wood colored caramel forms. See that all sugar is melted completely.Remove the pan from the stove and very carefully add 1 cup HOT water to the caramel. Carefully hold the pan above the sink, and slowly add the water to avoid splashing. Stir the contents well. Set aside to cool. I use breadloaf pans which are deep but elongated,hence it takes time. When you use wide-surfaced shallow baking pans,the time may be short.Use a toothpick to insert and check for doneness after 45 minutes and then every 10-15 minutes so you don`t overcook it.
Step 23
Rum,light fruit wine or brandy can be used.
Step 24
The eggs and butter should be at room temperature.After greasing the tins with oil,line with parchment paper on all sides and the cake will come off very smoothly.To line,first keep the tin on the paper and draw a line with pencil,then cut it.cut out sides also. Thanks for reviews and comments.

Tip

Frying the boiled eggs briefly before adding to the curry gives them a golden skin that holds up better in the gravy.

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Ingredientsfor 6 servings

1 cup All purpose flour Maida

1 tsp Baking powder

1/4 tsp Cinnamon powder (Karugapatta)

1/4 tsp Nutmeg powder Jathikka

1/4 tsp Cloves powder (Grambu)

1/4 tsp Dry Ginger powder

1/4 Pound Raisins Onakka munthiri

1/4 Pound Dates Eentha pazham

1/4 cup Candied fruits, Orange and Lemon peel

1/4 cup Plum, Cherry, Cranberry, other dried fruits

1/4 cup Gold Rum

1/2 cup Cashewnuts — chopped

1/4 Pound Butter

1 cup Sugar

1/4 cup Sugar To make caramelized sugar

3 nos Eggs

1 tsp Salt

1 tsp Vanilla essence

1/4 tsp Almond essence Badam

1/4 tsp Caraway seeds

Preparation

Step 1

Slice the dried fruits and coat them with 2 tbsp of flour.

Step 2

Mix the fruits with rum and keep this closed at room temperature for one day.

Step 3

Chop cashews and smear them with almond essence and keep them also closed for one day.

Step 4

Next day,sieve flour, baking powder, cinnamon powder, nutmeg powder, cloves powder and dry ginger powder together 2-3 times.

Step 5

Add fruits, nuts, caraway seeds to the flour and Stir everything together thoroughly.

Step 6

Caramalize sugar in a heavy bottom pan and allow it to cool.

Step 7

Whisk the butter and add sugar and whisk well, until it is creamy.

Step 8

Separate eggs to whites and yolk.

Step 9

Add the yolks to 7 and whisk well.

Step 10

Add flour,a little a time,to the whisked batter and mix thoroughly.

Step 11

Add caramalized sugar to this and mix thoroughly again.

Step 12

Whisk whites of eggs with vanilla and salt.

Step 13

Pour this to the batter.

Step 14

Grease a pan and line with parchment paper.

Step 15

Pour batter till half the pan and bake in a preheated oven at 350F for 1 - 11/2 hours. (please check for doneness after 40-45 minutes.cooking time depends on the oven used and the depth of the pan.).

Step 16

Remove the cake from the oven and place it on a cooling rack.

Step 17

When cool, smear with 2 tsp of rum.

Step 18

Cover the cake completely first with wax paper and then with aluminum foil.

Step 19

Keep in the refrigerator.

Step 20

Use after one week.

Step 21

Makes 1 loaf of cake.

Step 22

Notes: ===== The original recipe belongs to some great grandmother who must have invented this Cake.I added my slight variations only. Please use only a little almond essence just to smear the cashews. I get very dark colour by caramelizing sugar.It has a dark coffee brown colour.You can also add brown sugar instead of ordinary sugar,but maybe you need to add a little more to get enough sweetness.Here is how to caramelize sugar: Use a heavy-bottom,white enameled/steel pot or saucepan with a handle. Place 1 cup sugar(distribute sugar in pan,not heaped) in the pot and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don¦t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice. Within 7 -10 minutes, a cherry wood colored caramel forms. See that all sugar is melted completely.Remove the pan from the stove and very carefully add 1 cup HOT water to the caramel. Carefully hold the pan above the sink, and slowly add the water to avoid splashing. Stir the contents well. Set aside to cool. I use breadloaf pans which are deep but elongated,hence it takes time. When you use wide-surfaced shallow baking pans,the time may be short.Use a toothpick to insert and check for doneness after 45 minutes and then every 10-15 minutes so you don`t overcook it.

Step 23

Rum,light fruit wine or brandy can be used.

Step 24

The eggs and butter should be at room temperature.After greasing the tins with oil,line with parchment paper on all sides and the cake will come off very smoothly.To line,first keep the tin on the paper and draw a line with pencil,then cut it.cut out sides also. Thanks for reviews and comments.